ABOUT THE BOOK:

In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Learn More & Purchase: Six Seasons

think bookclub, but more fun!

The Cookbook Club, instead of selecting a novel, we select a cookbook, and everyone brings a cooked dish from the cookbook for an interactive dinner party gathering! The idea behind the Cookbook Club is to take a deep dive into the chosen cookbook. After you purchase the cookbook, read through it, cook from it, devour it!